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Author Topic: Food/Recipe Thread  (Read 445303 times)

Offline CS1

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Re: Food/Recipe Thread
« Reply #1380 on: December 30, 2016, 11:44:19 AM »
Not necessarily is longer better. The structure breaks down and the meat becomes a bit mushy

true. I meant longer than 6 hours on 130-131 is better for most roasts. 24-36 hours may be ideal.

For Shabbos, because it was already cooking for 18 hours before Shabbos started (and therefore already fully edible), we placed the Anova on a wall timer to turn off at 12:30 on Shabbos day. (When removing while power is on, the digital temperature numbers usually change right away.) After 12:30, we removed the roast and ate it all -- delicious!
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Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1381 on: January 01, 2017, 12:34:44 AM »
true. I meant longer than 6 hours on 130-131 is better for most roasts. 24-36 hours may be ideal.

For Shabbos, because it was already cooking for 18 hours before Shabbos started (and therefore already fully edible), we placed the Anova on a wall timer to turn off at 12:30 on Shabbos day. (When removing while power is on, the digital temperature numbers usually change right away.) After 12:30, we removed the roast and ate it all -- delicious!

May be hatmana. Aylor

Offline Sport

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Re: Food/Recipe Thread
« Reply #1382 on: January 02, 2017, 09:41:05 PM »
Think I'm finally going to bite the bullet and get myself a sous vide. Is the anova precision cooker the best way to go?

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Re: Food/Recipe Thread
« Reply #1383 on: January 03, 2017, 08:51:55 AM »
Think I'm finally going to bite the bullet and get myself a sous vide. Is the anova precision cooker the best way to go?

This one is on sale for $129 at Target with free shipping:
http://www.target.com/p/anova-sous-vide-bluetooth-precision-cooker/-/A-50496808?ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=PLA_Appliances+Shopping&adgroup=SC_Appliances_Slow%20Cookers&LID=700000001170770pgs&network=g&device=c&location=9005929&gclid=CNv13ZOOptECFYdKDQod2EcBzQ&gclsrc=aw.ds

Many of us have this Wifi version with 900 watts from the Black Friday sale on Amazon. Here it's $169 on sale at Target:
http://www.target.com/p/anova-sous-vide-wifi-precision-cooker/-/A-50696188?lnk=rec

Some people have the Joule. Same concept. Has 1100 watts and costs $199: https://store.chefsteps.com/cart

Once you have restaurant tasting quality food at home for 3-4 meals, then it pays for itself in my opinion. Definitely a game changer.
We use a 4 gallon bucket from Restaurant Depot for the 2-3 day process. This way we don't need to think ahead to which pots will be available or not during that time. It also holds a few roasts and steaks at once.
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Offline Sport

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Re: Food/Recipe Thread
« Reply #1384 on: January 03, 2017, 09:37:37 AM »
This one is on sale for $129 at Target with free shipping:
http://www.target.com/p/anova-sous-vide-bluetooth-precision-cooker/-/A-50496808?ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=PLA_Appliances+Shopping&adgroup=SC_Appliances_Slow%20Cookers&LID=700000001170770pgs&network=g&device=c&location=9005929&gclid=CNv13ZOOptECFYdKDQod2EcBzQ&gclsrc=aw.ds

Many of us have this Wifi version with 900 watts from the Black Friday sale on Amazon. Here it's $169 on sale at Target:
http://www.target.com/p/anova-sous-vide-wifi-precision-cooker/-/A-50696188?lnk=rec

Some people have the Joule. Same concept. Has 1100 watts and costs $199: https://store.chefsteps.com/cart

Once you have restaurant tasting quality food at home for 3-4 meals, then it pays for itself in my opinion. Definitely a game changer.
We use a 4 gallon bucket from Restaurant Depot for the 2-3 day process. This way we don't need to think ahead to which pots will be available or not during that time. It also holds a few roasts and steaks at once.
Thanks, once I'm getting one I'll spend the xtra 40 on the wifi 2nd gen anova. Is it the best option out there ?

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Re: Food/Recipe Thread
« Reply #1385 on: January 03, 2017, 10:19:32 AM »
Thanks, once I'm getting one I'll spend the xtra 40 on the wifi 2nd gen anova. Is it the best option out there ?

in this case, they all seem to be similar. The 900 watt Anova serves 10-12 pple vs. the 800 watt serves 7-8 according to their specs:
https://anovaculinary.com/anova-precision-cooker/specifications/

Not sure how the 1100 watt Joule product would be a big improvement over the 900 watt Anova, as it's basically a motor to swirl the warm water. If it were a mixer/machine motor for direct food function, then it may have a bigger impact.

Excellent reviews here: https://marianoskitchen.com/best-sous-vide-machines/

Here are some similar ratings: http://sousvidewizard.com/best-sous-vide-machines/

This one costs double and allows 8 gallons: http://www.williams-sonoma.com/products/nomiku-wi-fi-immersion-circulator/
however we found that 5 gallons is more than enough -- even for 3 roasts.
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Offline cholent

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Re: Food/Recipe Thread
« Reply #1386 on: January 11, 2017, 03:35:24 AM »
Brilliant tip from chef steps that I used very successfully tonight: after prepping your pizza on the peel and before transferring it to your oven, blow lightly at the base of the pie. It will sort of puff up the pie and ensure it slides smoothly from peel to stone
And incidentally, the pizza dough recipe on that site is brilliant
Don't ask stupid questions and you won't get stupid answers

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #1387 on: January 11, 2017, 09:05:22 AM »
Brilliant tip from chef steps that I used very successfully tonight: after prepping your pizza on the peel and before transferring it to your oven, blow lightly at the base of the pie. It will sort of puff up the pie and ensure it slides smoothly from peel to stone
And incidentally, the pizza dough recipe on that site is brilliant
+1. I do that all the time. Works like magic.

Offline talmid chuchem

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Re: Food/Recipe Thread
« Reply #1388 on: January 18, 2017, 02:49:36 AM »
Any good recipe for chicken gala/galerete/p'tcha?

And for beef?

Offline koplonko

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Re: Food/Recipe Thread
« Reply #1389 on: January 18, 2017, 08:59:08 PM »
Any good recipe for chicken gala/galerete/p'tcha?

And for beef?
No!

Offline talmid chuchem

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Re: Food/Recipe Thread
« Reply #1390 on: January 18, 2017, 09:00:47 PM »

Offline aygart

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Re: Food/Recipe Thread
« Reply #1391 on: January 18, 2017, 09:04:04 PM »
Any good recipe for chicken gala/galerete/p'tcha?

And for beef?
JTZ has one but it looks like eyeballs
Feelings don't care about your facts

Offline talmid chuchem

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Re: Food/Recipe Thread
« Reply #1392 on: January 18, 2017, 09:05:23 PM »
JTZ has one but it looks like eyeballs
I couldn't find it

Offline etech0

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Re: Food/Recipe Thread
« Reply #1393 on: January 18, 2017, 10:02:42 PM »
JTZ has one but it looks like eyeballs
This?
Workflowy. You won't know what you're missing until you try it.

Offline shulem92

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Re: Food/Recipe Thread
« Reply #1394 on: January 18, 2017, 10:49:34 PM »
JTZ has one but it looks like eyeballs
IIRC it wasn't chicken or beef...
This?
Lol

Offline Moshe123

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Re: Food/Recipe Thread
« Reply #1395 on: January 21, 2017, 10:50:37 PM »
Any good recipe for chicken gala/galerete/p'tcha?

And for beef?


I posted a galerete recipe upthread a while ago.

Offline talmid chuchem

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Re: Food/Recipe Thread
« Reply #1396 on: January 21, 2017, 11:01:41 PM »
I posted a galerete recipe upthread a while ago.
Link please, I posted the question, Becuase I remembered seeing it here, but Tapatalk search can't find it.

TIA

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Re: Food/Recipe Thread
« Reply #1397 on: January 21, 2017, 11:30:52 PM »
The simplest galerete recipe:

You can double the recipe and so forth.

You will need:

2 knee bones
1 garlic head
Salt
Pepper
Water

Soak knee bones in water for 45 minutes. Change water once or twice. Discard water.
Fill pot with water to cover the bones and then a little more.
Cook for 5 hours.
Peel garlic cloves and put them in the pot.
Put plenty of salt. Plenty.
Add pepper to taste
Cook for another 2-3 hours.
Let it cool for a few hours for an easier job.
Remove the bones from the pot and take off all the fat into a big plate. Discard the bones. Don't forget the small pieces of the collapsed bones. You don't want to bite into them.
Remove the garlic cloves and add to the same plate.
Mash the fat and cloves.
Distribute the gemoizhechtz evenly across the surface of one big pan or what I do across 8 small serving size pans.
Distribute the liquid evenly.
Let it cool to room temperature.
Refrigerate or freeze.
You must reboil the defrosted galerete before cooling again for good taste. It will not taste good if defrosted in the refrigerator. I use pans instead of containers to store, because you can warm up the pan directly on the flame.

It's delicious, even though it's so simple.
Workflowy. You won't know what you're missing until you try it.

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Re: Food/Recipe Thread
« Reply #1398 on: January 22, 2017, 01:29:31 AM »

Thanks,

What I'm really looking for is the chicken version.

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Re: Food/Recipe Thread
« Reply #1399 on: January 22, 2017, 04:09:06 PM »
Thanks,

What I'm really looking for is the chicken version.

The type with the chicken feet?
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